Description
Classic English pickled onions recipe with a tangy flavor. Perfect for serving with cheese or as a sandwich topping.
Ingredients
Scale
- 1 pound (453 grams) pearl onions (or pickling onions or shallots), small to medium size, free of soft spots
- 1 tablespoon salt
- 1 cup malt vinegar
- ⅓ cup granulated sugar
- ½ teaspoon coriander seeds
- ½ teaspoon mustard seeds (yellow for classic, brown for spicier)
- ½ teaspoon black peppercorns
- ¼ teaspoon ground ginger
- 1 bay leaf
Instructions
- Step 1: Place the pearl onions in a large bowl. Sprinkle 1 tablespoon of salt evenly over them. Mix well to coat all onions with salt. Do not add water. Leave the salted onions to rest overnight (about 12 hours). This step draws out excess moisture and helps preserve crispness.
- Step 2: While onions rest, prepare your canning jars. Place a round wire rack at the bottom of a large pot and arrange the jars on it, making sure they do not touch the pot base directly. Cover jars with water and bring to a boil. Boil jars for sufficient time to sterilize thoroughly, then carefully remove to dry. Proper sterilization prevents spoilage during pickling.
- Step 3: After the onions have rested overnight, rinse off the salt under cold running water. Drain and then pat the onions completely dry with a clean towel. Ensuring they are dry prevents mushiness and preserves the desired crunch.
- Step 4: In a pot, combine 1 cup malt vinegar, ⅓ cup granulated sugar, ½ teaspoon coriander seeds, ½ teaspoon mustard seeds, ½ teaspoon black peppercorns, ¼ teaspoon ground ginger, and 1 bay leaf. Heat gently over medium heat. Stir until sugar fully dissolves. Do not bring to a boil to avoid breaking down the onion texture. Once sugar is dissolved and spices are infused, remove from heat.
- Step 5: Place the dried onions carefully into the sterilized jars. Leave some headspace at the top to allow coverage by pickling liquid.
- Step 6: Pour the warm pickling liquid over the onions, fully submerging them. Leave the jars uncovered and allow to cool to room temperature. This cooling prevents additional cooking and helps even flavor distribution.
- Step 7: Seal the jars tightly with lids. Place them in the refrigerator for a minimum of 3 to 4 weeks before consumption. The flavors will deepen the longer the onions rest, making each bite tangier and richer.
Notes
- Room Temperature: Store pickled onions in sterilized airtight jars at room temperature for up to 2 days before moving to refrigeration. This helps maintain maximum crunch.
- Refrigeration: Keep sealed jars in the fridge for up to 28 days. This timeframe allows flavors to fully develop and preserves onion texture.
- Freezing: If desired, transfer pickled onions to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before use.
- If onions turn soft after pickling, reduce the initial salt soaking time to 10 hours and rinse for 1 hour before placing in jars.
- If the pickling liquid cools too fast, let it sit uncovered for 10 minutes before pouring over onions to improve spice infusion.
- To intensify flavor absorption, add an extra ¼ cup vinegar and 1 tablespoon sugar to the pickling liquid.
- For a less sweet result, halve the sugar to ⅛ cup.
- If sediment appears in jars after a week, strain the liquid and refill jars while ensuring onions remain submerged to maintain consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg